CHOOSING IS THE HARD PART

Even the Weekend Griller Can Become a Barbecue Pro. Yeah, We’re Talking to You.

Don’t worry, we’ve got you covered: Grilla, Silverbac or Kong. In a nutshell, Grilla produces a deep, rich smoky flavor. Even the seasoned BBQ’er chows down at the taste only Grilla can provide. Silverbac is as versatile a wood pellet grill as the day is long. It’s a tried and true smoker grill to hold maximum pellets. The Kong is a ceramic kamado charcoal grill that bakes and grills. Yeah, you heard us right.

Many customers ask, which grill should I buy? Here’s a quick highlight to help you with your decision.

Pellet Pro-Smoker Grill

Unique in style and flavor, Grilla is designed for the barbeque competition pro as well as the backyard enthusiast who loves cooking for a group of friends and family. Grilla’s convection smoking produces remarkably rich and deep smoke flavor. Includes easy-to-use automatic start, digital controls and meat probe. Featuring both upper and lower racks, Grilla can cook a 20 lb. turkey, 3-4 racks of ribs, 2 whole pork shoulders, or 3 whole chickens. You want a smaller-profile grill that stows easily on your patio, yet can handle weekend parties just as well as Monday night burgers: Grilla’s for you.

  • Pro Smoke convection flavor
  • Small footprint, stores easily
  • Unique patented design

Wood Pellet Grill

Silverbac is designed for the avid pit master who wants to be able to feed a small army, without spending the Defense budget on a grill. Built in a classic grill smoker style, the Silverbac provides the ease of the Grilla with approximately 50% more cook space. The extra-large hopper lid and convenient storage cabinet are added bonuses as you cook 3 whole briskets, 6-8 racks of ribs, 5 pork shoulders, or 12 whole chickens. If your passion is grilling and smoking day in and day out, Silverbac will not let you down.

  • Traditional pellet smoke design
  • Large cooking area (but not too large)
  • Additional storage

Charcoal Kamado Grill

If you like to grill and bake more than smoke, you’ll love Kong’s cooking style. Where smoking temperature is lo and slo, Kong fires up lump charcoal coal nice and hot.  The domed lid keeps heat and moisture in for a juicy cook or tender bake.  The 24″ Kong is a direct heat, ideal for searing; add a ceramic diffuser stone and the world of baking pizza, breads, cobblers, you name it. . . opens up.  The possibilities are endless with plenty of space on the Kong’s bamboo side trays and double split-level cooking grates.

  • Direct fire from lump charcoal
  • Faster cooking yet very moist
  • Sear and grill: bake and smoke with diffuser